Potato Chips

8 large potatoes, washed and peeled
ice water
peanut or corn oil for deep-frying
salt (optional)

Slice potatoes paper-thin (approximately 1/16 inch) with a vegetable peeler or sharp knife.
Soak slices in ice water for 2 hours.
Heat oil in deep-fryer (or 4 inches oil in large, deep saucepan) to 380 degrees. Drain potato slices; dry thoroughly on paper towels.
Place separated slices in fry basket, Lower into oil.
Shake basket or stir several times to prevent slices from sticking together. Deep-fry until golden.
Remove from oil. Drain well on paper towels.
Sprinkle with salt, if desired. cool before serving.
Store in airtight container.

Servings: 4 quarts

The All-American Potato Cookbook